Come Winter, Bananas Look Pretty Darn Good

Whether it’s the dead of winter or the dog days of summer, you can be sure to find bananas at your local grocery store.

In summer, of course, they seem like kind of a bore, the white bread of the fruit world.

But in winter, when there isn’t much fresh fruit to choose from, bananas start to seem more exciting.

They’re good for you, as are most fresh fruits and vegetables. They’re one of the best sources of potassium you can find, which is good for your muscles.

If you suffer from leg cramps, try eating bananas; they’re supposed to reduce cramping.

They also have vitamins A and B, some folic acid, even some calcium (maybe that’s why they work so well with ice cream and whipped cream).

There are lots of different ways to cook them, but most of them seem like more trouble than they’re worth.

Okay, that’s just my opinion, and I’m a lazy cook.

If you want to learn to make banana chutney, banana pudding, banana fritters or Caribbean-style chicken breasts with bananas, feel free to search the Internet and get the recipes.

I love banana bread (for a really rich, creamy version, visit The Lakeville Journal’s Web site at tcextra.com and click on the Salty Plums food blog) and I think they’re an excellent addition to pancakes (the sugars in the fruit caramelize nicely with butter).

But for the most part, I prefer my bananas quick, easy and, therefore, raw.

That doesn’t mean they have to be unadorned, however.

Slice them thin and pile them on any of your favorite desserts (crepes with chocolate pudding and banana slices; or a trifle of sponge cake, whipped cream, jam and bananas).

Better yet, pile them on these healthy whole-grain waffles, that were invented by a foodstylist friend named Bianca Henry.

Mix a few batches of the dry ingredients together and store them in a Ziploc bag; it’s as easy as using Bisquick.

Don’t worry about figuring out the exact proportions for the eggs and other wet ingredients when you scoop some of the dry ingredients out of your bag; waffles and pancakes are pretty forgiving.

And yes, waffles are kind of a pain in the neck. Make a bunch of them at one time and freeze them.

Light and Crispy Waffles

Serves four1 cup flour

3/4 cup whole wheat flour

1/3 cup cornmeal

1/3 cup oats

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons wheatgerm

2 cups buttermilk or regular milk

4 tablespoons melted butter

2 eggs, lightly beaten

1 egg white, whisked until it holds a soft peak

2 bananas, sliced

Maple syrup or honey (optional)

Whipped cream (optional)

Confectioners’ sugar

Preheat your waffle iron. Whisk or beat the egg white. Melt the butter and set it aside. Mix the dry ingredients. Combine the beaten eggs and butter (it shouldn’t be too hot or it will cook the eggs) and add to the dry ingredients. Fold in the egg whites.

Pour some batter in the wafflemaker and cook, following manufacturer’s instructions. Top with banana slices.

Serve with the maple syrup, honey and/or whipped cream; or sprinkle with the confectioners’ sugar.